Mexican Chocolate Kahlua Cupcakes
Rated 5.0 stars by 1 users
Author:
Olivelle
Servings
18
Prep Time
15 minutes
Cook Time
18 minutes
The French Toast Sugar Shaker and Kahlua gives the classic chocolate cupcake a Mexican twist! You’ll need to hide these cupcakes from your family and friends before they're all gone!
Ingredients
-
3 Tbsp Brown Butter Infused Olive Oil
-
½ cup Unsalted Butter
- 1 cup Sugar
- 2 Eggs
-
1 Tbsp Creme Brulee White Barrel Aged Balsamic
- 6 Tbsp Water
- 6 Tbsp Cocoa Powder
-
2 Tbsp French Vanilla Sugar Shaker
- 1 cup Flour
- ½ tsp Baking Soda
-
½ tsp Vanilla Bean Sea Salt
-
6 Tbsp Kahlua
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1 cup Unsalted Butter, softened
-
3 Tbsp Brown Butter Infused Olive Oil
- 4 cups Powdered Sugar
- 4 Tbsp Kahlua
-
2 Tbsp Creme Brulee White Barrel Aged Balsamic
-
2 Tbsp French Toast Sugar Shaker, plus more for finishing
-
Vanilla Bean Sea Salt, to finish
Cupcake Batter
Kahlua Icing
Directions
- Preheat the oven to 350 F.
- In a large bowl with a hand mixer on medium speed blend the Brown Butter Infused Olive Oil, butter, and sugar until light and airy, about 3 minutes.
- Add eggs, one at a time, beating just until blended. Then add Crème Brûlée White Barrel Aged Balsamic, water and cocoa powder, and French Toast Sugar Shaker and mix until smooth.
- Combine flour, baking soda, and Vanilla Bean Sea Salt in a separate bowl. Alternate adding the flour mixture and Kahlua to the batter.
- Fill cupcake liners about half way. Bake for 16-18 minutes, or until a toothpick inserted comes out clean. Let cool completely on wire rack before icing.
- In a bowl combine the ingredients for the icing, add to a piping bag with a tip or ziploc bag and cut the corner. Ice cupcakes and finish with more French Toast Sugar Shaker and Vanilla Bean Sea Salt.
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